Sambar has a separate fan base not just for its flavor but also for its incredible versatility. This savory South Indian dish can be enjoyed as a comforting soup or paired with a variety of dishes such as fluffy rice, soft idly, hearty pongal, or crispy dosas. This version made with tender bottle gourd, potatoes, and protein-rich toor dal is very simple to prepare, requiring minimal effort. With its rich, aromatic masala powder and wholesome ingredients, this Sambar satisfies your palate and contributes to a comforting meal.
Ingredients:
1 cup toor dal, washed
2.5 cups of water
1 medium bottle gourd, chopped into medium-sized cubes
1 Potato, chopped into cubes
1 medium onion, sliced
1 large tomato, chopped
1/2 teaspoon turmeric powder
Salt
1 tablespoon sambar powder (I use MTR Sambar powder)
Water
A handful of chopped coriander leaves
For tadka:
2 tablespoons of coconut oil or ghee
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
4-5 garlic cloves
A pinch of asafoetida
A sprig of curry leaves
2-3 dried red chilies, split into halves
Method:
- Add toor dal, bottle gourd, onion, tomato, turmeric powder, and water into a pressure cooker and cook until 5-6 whistles.
- Allow the pressure to release naturally, then mix cooked ingredients while lightly mashing them.
- Add salt to taste.
- Mix the sambar powder with 50 ml water until lump-free. Pour it into the pressure cooker and boil the sambar on low heat until frothy.
- Heat oil in a small pan. Add mustard and cumin seeds and allow them to pop and sizzle.
- Then add garlic cloves and fry until golden brown.
- Add asafoetida, dried red chilies, and curry leaves.
- Pour this tadka into sambar, and mix.
- Garnish with chopped coriander leaves.
- Enjoy delicious sambar with rice topped with a dollop of ghee and papad and pickles on the side.
Watch this recipe on YouTube:
Swaadista 
Leave a Reply